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On the reaction of potato starch with isocyanates

✍ Scribed by Ernst W.H. Asveld; Eize J. Stamhuis; Geert E.H. Joosten


Publisher
Elsevier Science
Year
1984
Tongue
English
Weight
338 KB
Volume
4
Category
Article
ISSN
0144-8617

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The fractionation of potato starch. Part
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. πŸ“‚ Article πŸ“… 1948 πŸ› Wiley (John Wiley & Sons) βš– 576 KB

## Abstract Most of the phosphorus of potato starch fractions is bound to the starch and is not split off when the starch is precipitated from solution by alcohol. The potato starch amylopectin contains much more phosphorus in the form of bound esterified phosphate groups than the corresponding amy

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## Abstract The retrograding properties of the C.W. Sol. and H.W. Sol. fractionsAs previously, 2, 3, 4, 5, 6 these fractions me defined as follows: C.W. Sol.‐‐‐Material soluble in cold water (room temperature). of potato starch have been investigated under varying conditions of temperature and con